4-6  ROCKY® Free Range Boneless Skinless Chicken Breast Filets
3 tbsp olive oil
3 tsp kosher salt
1/4 tsp ground black pepper
2 tbsp shallots, chopped
garlic cloves
3/4 cup white wine
1.5 cup diced tomatoes, with juice
1 tsp fresh rosemary, chopped
1 tsp fresh tyme
1/2 cup kalamata olives
1/2 tsp capers
1.5 lb broccoli rabe
1 tbsp lemon zest


1 Preheat oven to 350°. In a large frying pan, heat oil over medium-high heat. Season the chicken with salt & pepper. When the oil just starts to smoke place the chicken, skin side down, in the pan. Cook the chicken until browned on all sides, turning once, about 8-10 minutes. Remove chicken from pan, place on a baking sheet and put in the oven while you make the sauce.
2 In the same frying pan used for the chicken, reduce the heat to medium-low. Add the shallots & garlic, keep stirring until the shallot softens, so the shallot and garlic do not brown. Add the wine to deglaze the pan and simmer until reduced by ½. Add the tomatoes, rosemary, thyme, olives, and capers. Simmer for about 5 minutes, then season with salt & pepper. Reduce heat to low, add the chicken (with juices accumulated while in the oven), cover & simmer for 5-10 minutes more. Make sure the chicken is cooked through, internal temperature of 165°. Place one piece of chicken on each plate. Spoon sauce over chicken.
3 In a large pot with lid, bring 4-6 quarts of water to boil. Add salt and Broccoli Rabe to blanch for 30-45 seconds. Drain Broccoli Rabe into a colander. Run under cold water until cooled or placed in an ice bath to stop the cooking process. Preheat large sauté pan, with olive oil, over medium heat. Sauté shallots & garlic, keep them moving by stirring, for 30 – 60 seconds. Add Broccoli Rabe and toss to keep the leaves from wilting, add lemon zest and toss. Season with kosher salt & pepper. Serve & Enjoy!


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